Ravioli Bake II

Suzy Bee’s Kitchen

Ravioli Bake

Ingredients:

1 1/2 ~ 2 Containers Family Size Ravioli

3 ~ 4 Cups Marinara Sauce

3 ~ 4 Grated Cheese

1 Cup Ricotta Cheese

1/2 Cup Sour Cream

2~4 Zucchini & Summer Squash, Sliced

Preheat oven to 375 degrees and prepare a baking dish and set aside.

Assemble the Ravioli Bake like this: *Ladle 1~2 scoops of marinara at the bottom of your baking dish, layer ravioli, next layer sliced squash, add more sauce, grated cheese and alternating dollops of sour cream and ricotta cheese, repeat layers*, lastly put 1~2 handfuls of grated cheese to top off casserole. Cover with foil and bake for 60 minutes. Uncover and bake for an additional 15 minutes. Let rest for 20 minutes before serving.

I pair this dish with a chopped salad with fig vinaigrette, garlic bread and a healthy glass of red wine!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                        ~ Bon Appetit ~

©SuzyBeeWolf 2016

Pizza Rolls...

Suzy Bee’s Kitchen

Pizza Rolls

Ingredients:

1 Store Bought Bread Dough

Infused Herb and Garlic Butter, Melted

1/2 Cup Marinara Sauce

2 Cups Italian Mix Cheese, Grated

3/4 Cup Pepperoni Sliced, Rough Chop

Shave Parmesan Cheese

Basil, Rough Chop (Option)

Roll out bread dough into a 10” X 12” rectangle; brush on melted butter, lightly spread on marinara sauce, sprinkle with cheese and pepperoni.  Start at on one side of dough and roll like a cinnamon roll.

Cut into 9 equal rolls, place into prepared 9” X 9” square baking dish, bake @ 375 degrees for 20 minutes covered. Uncover rolls bake additional 20 minutes until golden brown, sprinkle with 1/4 cup mozzarella and parmesan cheese continue baking for 5-7 minutes until cheese has melted. Cool slightly in pan, Top with torn Basil and serve.

I serve this with a cucumber salad, a nice red wine and infuse cucumber water.

Ok everyone I love Cinnamon Rolls with Cream Cheese Frosting. I also love Pizza, so I took my two of my favs and came up with this “Pizza Roll”.  I hope you enjoy this as much as I do!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2016

Blueberry Cream Cheese Bread Pudding

Suzy Bee’s Kitchen

Blueberry Cream Cheese Bread Pudding

Ingredients:

12 oz. Cream Cheese, Room Temp

1 tsp. Pure Vanilla Extract

1/4 Cup Sour Cream, Heaping

2 XLg Eggs

3/4 – 1 Cup Sugar

1 Basket Fresh Blueberries, Rinsed

3-5 Slices Sourdough Bread, Cubed

In a medium bowl mix together cream cheese, vanilla, sugar and sour cream on med/high speed until well blended, add eggs one at a time mix cream cheese mixture until light and fluffy and set aside. 

In a prepared 8” X8” square pan add cubed bread and blueberries, pour cream cheese mixture over bread and berries. Place baking dish in 350 degree oven for 50 minutes. Check to make sure cream cheese mixture is set. If not set bake in 5 minute increments until knife comes out clean. (I go for the mixture not jiggling!) 
   

Let cool 10-15 minutes or to room temperature and serve with your favorite tea

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2016

Apple Chips...

Suzy Bee’s Kitchen

Apple Chips

Preheat Oven @ 225 degrees. Prepare baking sheet with parchment paper set aside.

 

Ingredients:

2~4 Honey Crisp Apples, Thinly Sliced

Caster Sugar

Apple Pie Spice

Slice Apples with a mandolin or by hand with your favorite knife.

Lay Apple slices on baking sheet and dust with sugar mixture. Place in 225 degree oven and bake for 1 hour, remove from oven and flip apple slices put back in the oven for 60 minutes more, do not open oven door! Remove from oven and let cool to room temp.

Enjoy this snack anytime of the day by itself or with your favorite Icelandic Yogurt!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                       ~ Bon Appétit ~

©SuzyBeeWolf 2016

Easy Chocolate Cupcakes...

Suzy Bee’s Kitchen

Chocolate Cupcakes

Prepare muffin tins and set aside.  Preheat oven @ 375 degrees.

Batter:

1/2 Cup Butter, Softened

2 Eggs

1/2 – 3/4 Cup Sour Cream

1 TBSP Vanilla

1 1/2 Cups Self Rising Flour

1/2 Cup Baking Cocoa Powder

1 Heaping Cup Sugar

Frosting:

1/2 Cup Butter, melted

1 tsp Vanilla

2-4 TBSP Cream

3 Heaping Cups Powdered Sugar

1/2 Cup Baking Cocoa Powder

In a large bowl whisk together dry ingredients and set aside. In a medium bowl whisk together the wet ingredients fold into dry ingredients the batter will be thick, spoon 3~4 TBSP of batter into each muffin cup. Place tin into preheated oven and bake @ 375 for 15~18 minutes. Cool for 7~10 minutes and place on cooling rack before frosting.

In a medium bowl whisk together powdered sugar and cocoa powder set aside. In a small saucepan melt the butter slowly, add vanilla pour mixture over powdered sugar mixture, slowly add cream and beat mixture until light and fluffy.  Frost cupcakes and serve! 

This is my all time favorite “Chocolate Frosting”… I make this frosting when I want to frost a plain white cake. It’s yummy and it never fails me!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2016

Zucchini Cheddar Muffins

Suzy Bee’s Kitchen

Zucchini Cheddar Muffins

Preheat oven @ 400 degrees. Prepare muffin tin and set aside.

Ingredients:

2 Cups Self Rising Flour

1/4 Cup Brown Sugar

1 Cup Buttermilk

2 Eggs, Slightly Beaten

1/2 Cup Butter, Melted

2 Cups Grated Sharp Cheddar

2 Small Zucchini, Grated

2 Green Onions, Thinly Sliced

In a large mixing bowl whisk the following: flour and sugar, add sliced green onion, zucchini and cheddar cheese stir ingredients and set aside.

In a large mixing cup add buttermilk, melted butter, eggs and beat lightly, add mixture to dry ingredients and fold gently.

Scoop mixture out into prepared muffin tin and bake @ 400 degrees for 16-21 minutes.

This is a savory muffin. I like to pair it with my Kale Salad and a Glass of Red Wine…

~Cheers~

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                       ~ Bon Appétit ~

©SuzyBeeWolf 2016

Zucchini Nut Muffins

Suzy Bee’s Kitchen

Zucchini Nut Muffins

Preheat oven @ 400 degrees. Prepare muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

1/2 Cup Brown Sugar, Packed

1/2 tsp. Cinnamon

1 1/4 Cups Zucchini, Grated

1/2 Cup Dried Cranberries

3/4 Cup Toasted Nuts, Rough Chop

2 Lg. Eggs, Slightly Beaten

3/4 Cup Greek Yogurt

1/2 Cup Butter, Melted

In a large bowl whisk the following ingredients: flour, sugar, cinnamon, zucchini and cranberries. Set aside

In an oversized measuring cup whisk together eggs, yogurt and butter. Pour egg mixture over dry ingredients and gently fold together.

In a prepared muffin tin scoop out batter and place into muffin cups, Open oven and place muffin tin on the middle rack. Bake @ 400 degree for 18~20 minutes or golden brown and until comes out clean.

This is a nice muffin to pack up for lunch or a late breakfast on the go. I like to drink my Red/Tangerine Cider Tea with this one. It’s a nice pairing and a great way to start off your amazing day!!!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                      ~ Bon Appetit ~

©SuzyBeeWolf 2016

Pistachio Nut Tarlets

Suzy Bee’s Kitchen

Pistachio Nut Tartlets

Preheat oven 325 degrees. Prepare a mini muffin tin set aside.

Ingredients:

6 TBSP. Butter, Softened

1/2 Cup Cream Cheese, Softened

1 TBSP. Sugar

1/4 tsp. Salt, divided

3/4 Cup Brown Sugar

1/2 Cup Semisweet Chocolate Chips, Melted

1 Egg

2 tsp. Pure Vanilla

1 Cup Pistachio Nuts, Rough Chop or Your Favorite Nuts

Dark Chocolate Chips, Melted and Drizzle

Whisk together flour, powder sugar and 1/8 tsp salt, set aside.

In a medium bowl mix together softened butter and cream cheese in a bowl until smooth, stir in flour mixture small amounts at a time until well blended. Form dough into 24 balls. Next press each ball into muffin cup with a wooden dowel. Wrap in plastic wrap and refrigerate for 1 hour.

While dough is chilling combined the following ingredients; brown sugar, melted chocolate chips, egg, melted butter, vanilla and remaining salt. After dough has chilled place 1/2 of the chopped nuts into each cup, add brown sugar mixture and top with remaining chopped nuts.

Bake @ 325 for 20 minutes or until edges turn lightly golden brown. Let stand for 5 minutes, run a knife around each cup to loosen. Remove cups and place on wire rack to cool completely. Drizzle with melted dark chocolate chips.

Enjoy!

I enjoy making this classic cookie with my own spin on it. It satisfies my chocolate and nut craving all in one.

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                            ~ Bon Appetit ~

©SuzyBeeWolf 2016

Granola Bar Rounds

Suzy Bee’s Kitchen

Granola Bar Rounds...

Prepare a baking sheet with parchment paper set aside.

Ingredients:

1 Cup Peanut Butter, Melted

1/2 Cup Honey, Slightly Melted

1 1/2 Cups Old Fashioned Oats

1/2 Cup Sliced Almonds

1/2 Cup Roasted Cashews, Rough Chop

1/2 Cup Dried Cranberries

1/2 Cup Dried Blueberries

1/2 Cup Banana Chips

1/3 Cup Shredded Coconut

Dash of Sea Salt (option)

In a large bowl stir together the nuts, dried fruits, coconut and oat meal, set aside. In a 2 cup measuring cup add peanut butter and microwave for 30 seconds, next stir in honey and microwave for 20 more seconds. Stir mixture and pour over dry ingredients.

With a small scoop place on baking sheet and flatten slightly. Repeat until all the mixture is gone. Wrap the baking sheet with plastic wrap and refrigerate for 1 hour.

Place Granola Rounds into a sealed container. I store the granola rounds in my fridge.

This is a nice treat or a snack whenever you’re having a sweet attack!

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did. I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2016

Chocolate Almond Cookie...

Suzy Bee’s Kitchen

Chocolate Almond Cookies

Ingredients:

1 Cup Butter, Softened

1 Cup Sugar

2 Eggs

2 tsp. Vanilla

2/3 Cup Cocoa  Powder

2 Cups Self Rising Flour

1/2 Cup Chocolate Chips

2/3 Cup Shredded Coconut

1/4 Cup Sliced Almonds

In a medium bowl whisk together flour, Cocoa powder, chocolate chips, coconut and almonds set aside.

In your upright mixer cream together butter, sugar and vanilla until fluffy, add eggs one at a time until combined, next slowly add flour mixer until well incorporated.

Make 1” balls, place onto prepared baking sheet, slightly press cookie dough down. Bake @ 350 for8~10 minute. Cool 3 minutes before transferring to cooling rack.

This is a cookie that hits all of my taste buds with a wow! It satisfies my sweet tooth and my chocolate addiction all at once. I like them warm right out of the oven! This is a nice way to start out the New Year…

                                        ~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2016

Cranberry Cookies... II

Suzy Bee’s Kitchen

Cranberry Cookies… II

*Preheat oven @ 350 degrees.

Prepare baking sheet with parchment paper set aside.

Ingredients:

1 Cup Unsalted Butter, Softened

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Xl Eggs

1 1/2 Cups Self Rising Flour, Sifted

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Nutmeg

3 Cups Rolled Oats

1 Cup Dried Cranberries

Cream butter and sugars until light and fluffy, add in eggs and vanilla, slowly add in dry ingredients until well blended and gently stir in cranberries.

Drop Cookie dough onto prepared baking sheet.

Bake @ 350 degrees for10~12 minutes or until golden brown. Place cookies on rack to cool.

I like eating this cookie warm right out of the oven. This is one of my favorite cookies. It combines two of my all time favorite ingredients oatmeal and cranberries!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Cranberry Cookies

Suzy Bee’s Kitchen

Cranberry Cookies

 

Ingredients:

1 1/4 cups butter, softened
1 cup powdered sugar
2 1/4 cups all purpose flour
3/4 cup Craisins or Dried Cranberries, chopped

Directions:

Preheat oven to 325°F.

Cream butter and sugar until light and fluffy; add in the flour slowly until combined. Stir in dried cranberries. I add 1/2 cup chopped Pistachios. 

Make cookie dough into 1-inch balls. Place dough onto cookie sheet. Bake 15 to 17 minutes. Remove from baking sheet; cool on cooling rack.

To make flat cookies, form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in sugar flatten balls on cookie sheet, making rounds 2-inches in diameter. Bake 12 to 14 minutes. 

This is a nice cookie to serve throughout the Holiday Season!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Creamy Lemon Soup...

Suzy Bee’s Kitchen

Lemon Soup

Ingredients: 

2 Cups Cooked Rice

4 Cups Chicken Broth

2 Lg Eggs

3 TBSP Fresh Lemon Juice

Salt & Pepper to Taste

In a large pot bring broth to a boil, reduce heat add rice and simmer for 10~12 minutes. While broth is simmering whisk eggs and fresh lemon juice, add a 1/2 cup of broth gradually to egg mixture, add one more 1/2 cup of broth to egg mixture and pour egg mixture into pot.  Whisk mixture together gently, then take your immersion blender and blend soup until you have the right consistency. Continue cooking soup until it thickens.

This soup brings back a very fond memory. It’s comforting as well as nourishing. I like to serve this soup with toasted sourdough bread and infused garlic butter, accompanied by infused cucumber water.

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Pear Custard...

Suzy Bee’s Kitchen

Pear Custard 

Preheat oven @ 400 degrees. 

Prepare a deep dish pie plate and set aside.

Ingredients:

4~6 Pears, Peeled & Cored

3 Eggs, Slightly Beaten

3 TBSP. Sugar

2 TBSP. Melted Butter, Cooled

1 Cup Cream & Milk

2 tsp. Vanilla

2 TBSP. Pure Maple Syrup

In a large mixing bowl whisk together eggs, sugar, cooled butter, cream, vanilla and syrup. Set aside.

Peel, core, slice or dice pears, place pears in egg mixture and pour into prepared pie dish.

Bake @ 400 degrees until custard is set, about 15~25 minutes

At this time of year the Farmer's Market have a wonderful assortment of Pears. This is a delightful Sunday morning dish served with your favorite tea or coffee. This dish is easy to make and would be wonderful to serve at Brunch or Tea Time. 

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                       ~ Bon Appetit ~

©SuzyBeeWolf 2015

Brussels Sprout Casserole

Suzy Bee’s Kitchen

Brussels Sprouts Casserole

Preheat oven @ 400 degrees. Prepare a 2 QT. casserole dish and set aside.

Ingredients:

1 1/2 LBS. Brussels Sprouts, Cut in half and blanched

2 Cups White Sauce

Salt and Pepper to Taste

2 Cups Grated Gruyere Cheese

Good Quality Seasoned Bread Crumbs

Place Brussels sprout into boiling water and cook for 12~15 minutes.

While Brussels sprouts are cooking make white sauce, add 1 1/2 cups gruyere cheese to sauce pour sauce over drained Brussels sprout, sprinkle the remaining cheese over sprouts and dust with seasoned bread crumbs.

Bake @ 400 degrees for 15 minutes.

Brussels Sprouts are one of my all time favorite veggies. My mom use to serve them with garlic, salt, pepper and butter at mealtime. Yum… This is one way to serve them and enjoy a new twist.

This easy side dish will be a big hit over the Holiday Season! ~Cheers~

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                                 ~ Bon Appétit ~

©SuzyBeeWolf 2015

Steak and Potato Pie

Suzy Bee’s Kitchen

Steak and Potato Pie

Preheat oven @350 degrees. Prepare a 10” deep dish pie plate set aside.

Ingredients:

1 Leftover Steak, Sliced and Diced

1 XLg. Baked Potato, Peeled and Sliced

1 Vidalia Onion, Thinly Sliced

2 Small Zucchini, Thinly Sliced

3~4 Chocolate Tomatoes, Sliced

2 Cups Grated White Cheddar Cheese

8 XLg. Eggs

1/3 Cup Heavy Cream

4~5 Dashes Worcestershire Sauce

Seasoning and Herbs to taste

In a large pan melt 2 TBSP. herb butter add slice onion and cook until caramelized, about 15~20 minutes. Set aside.

Slice potato, tomatoes and zucchini. Take leftover steak slice and dice the meat, place all ingredients into a large mixing bowl fold in caramelized onions with all the ingredients, add 1 1/2 Cups grated cheese. Set aside.

In a large mixing bowl whisk together eggs, cream, worcestershire sauce, seasonings and herbs until light and fluffy.

Pour mixture into prepared deep dish pie plate, next pour egg mixture over veggie and steak mixture, top with 1/2 cup grated cheese and place in a 350 degree oven. Bake for 30~40 minutes until knife comes out clean and eggs are set.

I serve this lovely dish with a Mixed Baby Green Salad with Butternut Squash and a Simple Rosemary Dressing, Mediterranean Olive Bread, Infused Cucumber Water and Red Wine.  ~Cheers~

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Easy Egg Casserole...

Suzy Bee’s Kitchen

Spinach Egg Casserole

Preheat oven @ 350 degrees

Ingredients:

1 LB. Italian Seasoned Ground Turkey

1 Small Vidalia Onion

1 10 oz. Bag of Frozen Spinach, Thawed and Squeezed Dry

1 Basket of Assorted Cherry Tomatoes, Sliced in Half

2 Cups Grated Italian Cheese Mix

9 XLg Eggs

1/4~1/3 Cup Heavy Cream

Assorted Seasonings to Taste

In a 4 1/2 quart dutch oven sauté sweet onions for 5 minutes, add in spinach and cook for 5 minutes, next stir in sliced tomatoes cook for 2~3 minutes, add seasoned ground turkey and cook until no longer pink. At this time you will want to add your seasonings of choice, add 1 Cup of grated cheese. Turn off stove and let mixture rest.

In an XLg measuring cup whisk together eggs, cream and seasonings to taste, the mixture will be light and fluffy, pour egg mixture over spinach mixture and top off with remaining grated cheese.

Place into 350 degree oven, bake for 20~25 minutes until eggs are set or knife comes out clean. This is an easy dish to make and can be served any time of day.

When serving this wonderful dish with I pair it with Rosemary Cheddar Scones, Arugula Salad with a Mustard Vinaigrette, Infused  Cinnamon Orange Peel Water and Red Wine. ~Cheers~

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did. I’m passionate about my cooking and food.

                                              ~ Bon Appetit ~

©SuzyBeeWolf 2015